Old-Fashion Rum Raisin Cookies
"Drop cookies, with flavor of the islands."
photo by ChefLee
- Ready In:
- 39mins
- Ingredients:
- 10
- Yields:
-
30 cookies
- Serves:
- 15-30
ingredients
- 1 cup raisins
- 1⁄2 cup water
- 1⁄4 cup rum
- 3⁄4 cup sugar
- 1⁄2 cup butter or 1/2 cup margarine, softened
- 1 egg
- 1 3⁄4 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
directions
- Heat raisins, water and rum to boiling in 1-quart saucepan; reduce heat. Simmer uncovered 20 to 30 minutes or until raisins are plump and liquid has evaporated. Cool raisins 30 minutes.
- Heat oven to 375º. Beat sugar and butter in large bowl with electric mixer on medium speed about 3 minutes or until fluffy, or mix with spoon. Beat in egg. Stir in remaining ingredients. Stir in raisins.
- Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 9 to 11 minutes or until light brown. Remove from cookie sheet to wire rack.
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Reviews
-
Oh my, this is a great cookie. Used dark rum to soak and cook the raisins. Also used half dark raisins and half golden raisins. As the dough was rather stiff I opted to roll the cookies by hand instead of using a tablespoon. Probably made them just a little bit too big as I got 23 cookies and they needed 13 minutes to bake. But the result, wow! Soft and chewy. I have to restrain myself from eating too many in one go, they taste that good. Thanks for posting. -
LOVE these cookies!!!! They taste like rum raisin ice cream. I wanted to pair them with some homemade vanilla bean ice cream because I thought the two together would be a hit!! When I tasted these, my plan was a definite success!! Thanks for this great recipe!!!! -
These cookies were a huge hit with my daughter and my boyfriend. I used regular sugar in the raw and they loved the crunch. I added maybe a few extra teaspoons of rum, (Goslings) but these were very moist and not at all crumbly. I used butter. They do not have an overpowering taste of Rum, just right. Also I found these kept better in the fridge in the summer heat. -
I followed the recipe to the letter, using butter and adding 1/8 t. water when the dough came out very crumbly. It made 24 small cookies that barely spread at all and tasted like absolutely nothing. I'm so disappointed. -
Excellent cookies --soft and chewy. These cookies are on my rotation list!!
RECIPE SUBMITTED BY
Vicki in CT
tolland, 45
<p>As a transplanted Texan I love spicy foods and love to tweek recipes to include a little kick. I am a dialysis nurse and have two grown children living in VA and MA.<br /><br /><a href=http://phpweby.com/service/visitormap/ target=_blank><img title=World Visitor Map! src=http://m.phpweby.com/1709.png alt=Visitor Map /></a> <br /><br /><br /><br /><br /><a href=http://www.amazingcounter.com><img src=http://cb.amazingcounters.com/counter.php?i=2354074&c=7062535 border=0 alt=Free Web Site Hit Counter /></a><a href=http://www.flowerdeliverydeals.com>Comparison Shopping</a></p>
